Recipes

Coconut Risotto with Lentils and Sweet Potato

Coconut Risotto with Lentils and Sweet Potato

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large pan
  • stirring spoon
  • skillet

Ingredients

Instructions

  • eat the vegetable oil in a large pan over medium heat.
  • Add the chopped onion and sauté briefly.
  • Add the minced garlic, sliced leek, and diced red bell pepper to the pan.
  • Stir-fry for a few minutes until softened.
  • Cut the shiitake mushrooms into halves or quarters and add them to the pan along with the Arborio rice and Du Puy lentils.
  • Mix well.
  • Pour in the vegetable broth and coconut milk.
  • Bring the mixture to a boil.
  • Stir in the sieved tomatoes, ground cumin, and ground coriander.
  • Reduce the heat to low and simmer the mixture uncovered for about 20 minutes.
  • Add the diced sweet potato to the pan, ensuring they are submerged in the liquid.
  • Continue cooking for another 5-10 minutes until the sweet potato and lentils are tender.
  • Meanwhile, dry roast the coarsely chopped peanuts in a skillet until lightly browned and fragrant.
  • Serve the coconut risotto with lentils and sweet potato garnished with the roasted peanuts.

Notes & Wine Advice

Wine Advice:
This Coconut Risotto with Lentils and Sweet Potato pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer to complement the coconut and spices.

Nutrition values

Calories: 540 kcal | koolhydraten: 73 g | Eiwitten: 15 g | Vet: 21 g | Suiker: 9 g
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Course; Main Course / Rice
Cuisine; Asia / European / Fusion / Italian
Diets; Gluten-Free / Vegetarian

Curried Risotto with Stuffed Mushrooms

Curried Risotto with Stuffed Mushrooms

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large pan
  • Baking sheet
  • stirring spoon

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a large pan, heat 2 tablespoons of oil over medium heat.
  • Sauté half of the chopped onion with the curry powder and vegetable bouillon cube for about 2 minutes.
  • Add the Arborio rice to the pan and cook until translucent.
  • Pour in the white wine and continue cooking the risotto until the rice is tender, following the package instructions for the liquid amount needed.
  • In another pan, heat the remaining oil and sauté the remaining chopped onion and the finely chopped mushroom stems for 3 minutes.
  • Season with salt and pepper.
  • Fill the mushroom caps with the onion and mushroom mixture.
  • In a bowl, mix the softened butter with chopped parsley, thyme leaves, chopped almond flakes, and salt and pepper.
  • Place a small amount of the herb butter on top of each stuffed mushroom.
  • Arrange the stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 10 minutes until cooked through.
  • Serve the risotto on plates and place the baked stuffed mushrooms around it.
  • Optionally, serve with grated cheese and broccoli on the side.

Notes & Wine Advice

Wine Advice:

Pair this flavorful Curried Risotto with Stuffed Mushrooms with a crisp, dry white wine such as Pinot Grigio or a light-bodied Chardonnay to balance the richness of the dish.

Nutrition values

Calories: 580 kcal | koolhydraten: 63 g | Eiwitten: 8 g | Vet: 32 g | Suiker: 3 g
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Course; Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Autumn Mushroom Risotto with Peas and Crispy Bacon

Autumn Mushroom Risotto with Peas and Crispy Bacon

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large pan
  • stirring spoon

Ingredients

Instructions

  • In a large pan, heat the butter over medium heat.
  • Add the chopped bacon and cook until crispy.
  • Remove the bacon from the pan and set aside.
  • In the same pan with the bacon fat, sauté the minced garlic for about 5 minutes until fragrant.
  • Add the mixed mushrooms to the pan and cook for 1 minute, stirring constantly.
  • Stir in the Arborio rice and cook until the grains are coated with the fat and become translucent.
  • Pour in the white wine and cook until it’s absorbed by the rice.
  • Add 200ml of beef broth to the rice mixture and bring to a simmer.
  • Cook uncovered over low heat, stirring occasionally, until the liquid is absorbed.
  • Continue adding the beef broth, 200ml at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  • This process should take about 25 minutes in total.
  • After 15 minutes of cooking, add the thawed peas to the risotto and continue cooking.
  • Once all the broth has been added and the rice is tender and creamy, stir in the grated Parmesan cheese.
  • Let it sit for a minute.
  • Season the risotto with freshly ground black pepper to taste.
  • Serve the risotto topped with the crispy bacon.

Notes & Wine Advice

Wine Advice:
Pair this hearty Autumn Mushroom Risotto with a medium-bodied red wine like Pinot Noir or Sangiovese to complement the earthy flavors of the mushrooms and the richness of the bacon.

Nutrition values

Calories: 480 kcal | koolhydraten: 54 g | Eiwitten: 18 g | Vet: 20 g | Suiker: 4 g
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Course; Bacon / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Green Pea and Fennel Risotto

Green Pea and Fennel Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pan, saucepan,
  • stirring spoon
  • hand blender or food processor.

Ingredients

Instructions

  • Heat olive oil and sesame oil in a large pan over medium heat.
  • Add the chopped onion and sauté for about 3 minutes until softened.
  • Add diced fennel and Arborio rice to the pan.
  • Stir well and cook for another 2 minutes until the rice grains are coated in oil and slightly translucent.
  • Pour in the white wine and let it simmer until mostly absorbed by the rice.
  • Add 1/3 of the warm vegetable broth to the pan.
  • Stir constantly until the liquid is absorbed.
  • Repeat this process twice more with the remaining broth, allowing each addition to be absorbed before adding more.
  • Once the rice is cooked and creamy, stir in the grated Parmesan cheese until melted.
  • Remove from heat and set aside.
  • In a separate saucepan, combine peas, remaining vegetable broth, basil, parsley, and shredded lettuce.
  • Cover and cook for about 5 minutes until the vegetables are tender.
  • Using a hand blender or food processor, puree the pea mixture until smooth.
  • Stir in the white wine.
  • Combine the pea mixture with the risotto, mixing well to incorporate.
  • Serve the risotto garnished with extra Parmesan cheese, freshly ground black pepper, and chopped parsley.

Notes & Wine Advice

Wine Advice:

Pair this vibrant Green Pea and Fennel Risotto with a crisp Pinot Grigio or a light-bodied Chardonnay for a delightful dining experience.

Nutrition values

Calories: 350 kcal | koolhydraten: 52 g | Eiwitten: 9 g | Vet: 10 g | Suiker: 5 g
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Course; Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Herby Chicken Risotto

Herby Chicken Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet or saucepan,
  • chopping board,
  • Knife

Ingredients

  • 1 small onion finely chopped
  • 250 g 8.8 oz mushrooms, quartered
  • Approximately 1 liter 4 cups chicken broth
  • 1 double chicken breast approximately 300g or 10.6 oz
  • 1/2 bunch curly parsley
  • 1 bunch fresh basil
  • 1 bunch fresh chervil or substitute with oregano, marjoram, or lovage
  • 2 1/2 tablespoons olive oil
  • 2 cloves garlic minced
  • 300 g 10.5 oz Arborio rice (risotto rice)
  • 3 tablespoons green pesto
  • 50 g 1.7 oz grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Finely chop the onion and quarter the mushrooms.
  • Cook the chicken breast in the chicken broth until fully cooked.
  • Remove the chicken from the broth and set aside to cool.
  • Skim any foam off the broth.
  • Once cooled, cut the chicken into small pieces.
  • Finely chop all the herbs.
  • In a large skillet or saucepan, heat the olive oil over medium heat.
  • Sauté the chopped onion and mushrooms until the onion is soft and translucent (but not browned).
  • Add the minced garlic and Arborio rice to the skillet, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.
  • Add 1 dl (about 1/2 cup) of the chicken broth to the skillet and stir the rice.
  • Allow the rice to simmer gently over medium heat in an uncovered pan until most of the liquid is absorbed.
  • Gradually add the remaining chicken broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • Continue this process until the rice is creamy and tender, about 20-25 minutes.
  • Stir in the cooked chicken pieces, green pesto, and grated Parmesan cheese until well combined.
  • Heat through.
  • Finally, fold in the chopped herbs and season the risotto with salt and pepper to taste.

Notes & Wine Advice

Wine Pairing:

A medium-bodied white wine like Chardonnay or a light-bodied red wine such as Pinot Noir complements the savory flavors of the chicken and herbs in this dish.
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Course; Chicken / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Butternut Squash Risotto with Pancetta

Butternut Squash Risotto with Pancetta

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet or saucepan,
  • chopping board,
  • Knife

Ingredients

  • 1 onion finely chopped
  • 150 g 5.3 oz pancetta or bacon, diced
  • 400 g 14 oz butternut squash, peeled and diced
  • 40 g 1.4 oz butter
  • 2 cloves garlic minced
  • 300 g 10.5 oz Arborio rice (risotto rice)
  • 1 liter 4 cups vegetable or chicken broth (made from bouillon cubes)
  • 1/2 teaspoon saffron threads or 1/3 teaspoon saffron powder
  • Salt and pepper to taste
  • 1/3 teaspoon ground nutmeg
  • 2 tablespoons chopped celery leaves or parsley for garnish

Instructions

  • In a large skillet or saucepan, melt the butter over medium heat.
  • Add the diced pancetta and cook until crispy.
  • Remove the pancetta from the pan and set aside.
  • In the same skillet, add the finely chopped onion and diced butternut squash.
  • Sauté until the onion is translucent and the squash is tender.
  • Add the minced garlic and Arborio rice to the skillet, stirring constantly, and cook for about 1 minute until the rice is well coated with butter.
  • Stir in 1 dl (about 1/2 cup) of the broth and the saffron threads or powder.
  • Cook, stirring, until most of the liquid has evaporated.
  • Gradually add the remaining broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • Continue this process until the rice is creamy and tender, about 20-25 minutes.
  • Stir in the cooked pancetta, ground nutmeg, and season with salt and pepper to taste.
  • Optionally, stir in an additional knob of butter for extra creaminess.
  • Serve the risotto hot, garnished with chopped celery leaves or parsley.

Notes & Wine Advice

Wine Pairing:

A medium-bodied white wine such as Chardonnay or Pinot Grigio complements the creamy texture of the risotto and the savory flavor of the pancetta.

Nutrition values

Calories: 400 kcal | koolhydraten: 55 g | Eiwitten: 12 g | Vet: 15 g | Suiker: 3 g
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Course; Main Course / Rice
Cuisine; European / Italian

Lemon Chive Risotto with Grilled Shrimp

Lemon Chive Risotto with Grilled Shrimp

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet or saucepan,
  • Baking sheet
  • grill

Ingredients

Instructions

  • In a saucepan, bring the chicken or vegetable broth and white wine to a simmer over medium heat.
  • In a separate large skillet or saucepan, heat the olive oil over medium heat.
  • Add the grated lemon zest and Arborio rice, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.
  • Gradually add the hot broth mixture to the rice, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • Continue this process until the rice is creamy and tender, about 15-20 minutes.
  • Stir in the chopped chives and grated Parmesan cheese until well combined.
  • Season with salt and pepper to taste.
  • Meanwhile, preheat the grill to the highest setting.
  • Place the shrimp on a baking sheet.
  • Melt the butter in a small saucepan over medium heat.
  • Add the minced garlic and cook for about 1 minute until fragrant.
  • Drizzle the melted garlic butter over the shrimp, then season with freshly ground black pepper.
  • Grill the shrimp for 2-3 minutes until they turn pink and opaque.
  • Serve the grilled shrimp over the lemon chive risotto, garnished with lemon wedges.

Notes & Wine Advice

Wine Pairing:

A crisp, dry white wine such as Chardonnay or Pinot Grigio complements the bright flavors of lemon and chive in this dish.

Nutrition values

Calories: 450 kcal | koolhydraten: 56 g | Eiwitten: 20 g | Vet: 13 g | Suiker: 2 g
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Course; Fish / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Asparagus and Ham Risotto

Asparagus and Ham Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet or saucepan,
  • stirring spoon
  • grater

Ingredients

  • 1 small onion finely chopped
  • 400 g 14 oz green asparagus, trimmed and cut into pieces
  • 125 g 4.4 oz ham, diced
  • 1 1/2 tablespoons butter
  • 300 g 10.5 oz Arborio rice (risotto rice)
  • 8 dl approximately 3 1/3 cups chicken broth (made from bouillon cubes)
  • 50 g 1.7 oz Parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  • In a large skillet or saucepan, melt the butter over medium heat.
  • Add the chopped onion, asparagus pieces, and diced ham.
  • Sauté for about 5 minutes until the vegetables are slightly softened.
  • Stir in the Arborio rice and cook for another 2-3 minutes until the rice grains are translucent.
  • Gradually add the chicken broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • Continue this process until the rice is creamy and tender, about 20 minutes.
  • Once the rice is cooked, stir in the grated Parmesan cheese, salt, and pepper.
  • Adjust seasoning according to taste.
  • Serve the risotto hot, garnished with additional grated Parmesan cheese and freshly ground black pepper if desired.

Notes & Wine Advice

A light-bodied white wine such as Pinot Grigio or Sauvignon Blanc complements the delicate flavors of the asparagus and ham in this dish.

Nutrition values

Calories: 400 kcal | koolhydraten: 55 g | Eiwitten: 15 g | Vet: 12 g | Suiker: 3 g
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Course; Main Course / Pork / Rice / Vegetables
Cuisine; European / Italian

Springtime Asparagus Risotto

Springtime Asparagus Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large pan
  • vegetable peeler
  • stirring spoon
  • ladle,
  • grater

Ingredients

Instructions

  • Trim the woody ends of the white asparagus and peel them.
  • Cut the asparagus into pieces about 3 cm long.
  • Cook them in boiling salted water for 10-20 minutes until tender, then drain and set aside.
  • Trim the ends of the green asparagus and cut them into pieces of approximately 3 cm.
  • Set aside.
  • Finely chop the shallots.
  • In a large pan, melt the butter and sauté the shallots for 3 minutes.
  • Add the risotto rice to the pan and cook, stirring continuously, over medium heat for 3 minutes.
  • Stir in the green asparagus pieces.
  • Pour in the white wine and continue stirring until the wine is absorbed by the rice.
  • Gradually add the warm vegetable broth, a ladleful at a time, stirring constantly.
  • Allow each addition of broth to be absorbed before adding more.
  • Cook the risotto for about 20 minutes until the rice is tender but still slightly firm to the bite.
  • Grate half of the Parmesan cheese and stir it into the risotto.
  • Season with salt and pepper to taste.
  • Use a vegetable peeler to shave the remaining Parmesan cheese into thin flakes.
  • Cut the smoked salmon into strips.
  • Just before serving, stir the smoked salmon strips and the cooked white asparagus pieces into the risotto.
  • Divide the risotto among serving plates and garnish with the shaved Parmesan cheese flakes.

Notes & Wine Advice

Wine advice:

Pair this vibrant asparagus risotto with a crisp Pinot Grigio or a light Chardonnay to complement its delicate flavors.

Nutrition values

Calories: 550 kcal | koolhydraten: 60 g | Eiwitten: 16 g | Vet: 25 g | Suiker: 4 g
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Course; Main Course / Rice / Vegetables
Cuisine; European / Italian
Diets; Gluten-Free / Low Carb

Triple Lemon Delight Cake

Triple Lemon Delight Cake

Couverts12
Deel op Facebook Print Recipe

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • measuring cups/spoons.
  • Wire rack

Ingredients

Crumb Topping:

Cake:

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease a 9-inch springform pan and set aside.
  • In a mixing bowl, prepare the crumb topping by combining 1 1/2 cups flour, 1 cup sugar, 2 tablespoons lemon zest, 1 teaspoon lemon juice, and 1/4 teaspoon salt.
  • Cut in cold butter until the mixture resembles coarse sand.
  • Set aside.
  • In another bowl, combine 1 1/2 cups flour, baking soda, and 1/4 teaspoon salt.
  • In a large mixing bowl, beat 1/2 cup butter and 1 cup sugar until creamy.
  • Add eggs one at a time, beating after each addition.
  • Add lemon extract, vanilla, 2 tablespoons lemon zest, and 1/4 cup lemon juice.
  • Gradually add the dry ingredients and mix just until all ingredients are moistened.
  • Spread the batter into the prepared pan, then top with lemon curd.
  • Sprinkle the crumb mixture evenly over the top.
  • Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
  • Let cool on a wire rack.
  • Remove the springform pan and sprinkle confectioner’s sugar over the top of the cake if desired.

Notes & Wine Advice

Wine advice:

Pair this delightful lemon cake with a glass of Moscato or Riesling to complement its citrusy flavors.

Nutrition values

Calories: 380 kcal | koolhydraten: 54 g | Eiwitten: 4 g | Vet: 17 g | Suiker: 32 g
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Course; Cake / Dessert
Cuisine; American
Diets; Vegetarian